Thursday, November 20, 2008

Honey Dijon Chicken with Apple Cranbery Relish

Lawry's Honey Dijon Marinade
12 chicken breasts (I'm guessing here)
fresh spinach
apple cranberry relish

Marinade chicken overnight in Lawry's Honey Dijon Marinade.  Bake at 350 degrees for 40 minutes.  Cover loosely with tin foil for the first twenty minutes, remove for the second twenty minutes.  Serve over a bed of fresh spinach and top with Apple Cranberry Relish.

Apple Cranberry Relish (from Carol Voigts via
8 red firm apples
juice of 1 lemon
1 can whole cranberry sauce
1/2 cup chooped candied giniger
1 T grated fresh ginger root
1/2 cup dried cranberries
3/4 cup coarsely chopped walnuts
1/2 cup orange juice

Grate the unpeeled but cored apples in fine julienne style, and toss with the lemon juice.  Mash up the cranberry sauce slightly and combine that and the rest of the ingredients with the grated apples.  Refrigerate and allow the flavors to blend for at least 1 hour.

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